Effect of quantity of food residues on resistance to desiccation of food-related pathogens adhered to a stainless steel surface

Food Microbiology

Volumn 46, Issue , 2015, Pages 234-238

  Kuda, Takashi ^a   Shibata, Gensui ^a   Takahashi, Hajime ^a   Kimura, Bon ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Food residue; Listeria monocytogenes; Salmonella Typhimurium; Staphylococcus aureus; Surface contamination

Indexed keywords

STAINLESS STEEL;

BACTERIUM ADHERENCE; BIOFILM; DESICCATION; FOOD ANALYSIS; FOOD CONTROL; FOOD HANDLING; GRAM POSITIVE BACTERIUM; GROWTH, DEVELOPMENT AND AGING; MICROBIAL VIABILITY; PHYSIOLOGY;

BACTERIAL ADHESION; BIOFILMS; DESICCATION; FOOD ANALYSIS; FOOD HANDLING; FOOD MICROBIOLOGY; GRAM-POSITIVE BACTERIA; MICROBIAL VIABILITY; STAINLESS STEEL;

EID: 84907285527     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.08.014     Document Type: Article

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